Spring

Happy belated New Year to each and everyone of you! I thought I’d kick off another year of recipe inspiration with this very tasty adaptation of a Martin Boetz (of Longrain) recipe, using Anna from Plains Paddock’s delectable veal ribs. As veal is quite seasonal and may not be ready…

Essentially, these are an Italian meatball with a twist. Made with Plains Paddock’s delicious biodynamic milk fed veal. Primarily a sheep farmer, read about Anna’s decision to add veal to her range here.

Over the next while I will be developing seasonal recipes using Plains Paddock delightful lamb and veal. As a lover of all things paddock to plate (excuse the pun) and farmer Anna Kelly’s product this is going to be nothing but a delight for me. As with most curries made from…

Once you’ve had freshly made falafel, it’s hard to turn back. Besides, it’s a great way to utilise delicious broad beans which are in abundance at the moment. You’ll need to soak the chickpeas overnight, so make sure you begin this recipe a day ahead.

I think artichokes are delicious, but whenever I serve them to guests, most admit to not preparing them themselves because they are too time consuming to deal with or they just don’t know how. They are super easy to prepare and with my step by step instructions you’ll be eating…